🧄 Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- ½ cup fresh basil pesto (plus a little extra for serving) – See recipe here to make fresh Pesto.
- ½ red bell pepper, sliced
- 1 small zucchini, sliced into half moons
- 1 small yellow squash, sliced
- ½ small red onion, sliced
- ½ cup cherry tomatoes
- 1 tbsp olive oil
- Salt & black pepper, to taste
- Optional: grated parmesan and a few pine nuts for garnish
🥣 Instructions
- Marinate the chicken: Coat the chicken with about ¼ cup of pesto. Cover and let it marinate for 30 minutes (or overnight for deeper flavor).
- Preheat oven: 400°F (200°C).
- Prep the veggies: Toss all the vegetables with olive oil, salt, and pepper on a large sheet pan.
- Add the chicken: Place the marinated chicken on top of the veggies.
- Roast: Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) inside and veggies are tender.
- Finish & serve: Spoon the remaining pesto over the hot chicken. Top with parmesan and pine nuts if desired.
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